Resveratrol In Wine Research Articles

On Health Effects of Resveratrol in Wine

We analyzed 3344 publications concerned with the health-related effects of resveratrol that occurs in wine and grapes. We discovered that publication activity increased until 2010 and decreased slightly afterwards. The most frequent author keywords were classified into six groups: (1) beverage-related keywords, (2) compound-related keywords, (3) disease-related keywords, (4) effect-related keywords, (5) mechanism-related keywords, and (6) broader keywords. By means of reference publication year spectroscopy, we analyzed and discussed the most frequently cited references (i.e., key papers) within the publication set. A rather large portion of the key papers exhibit a deliberative or positive attitude and report on the health effects of resveratrol, although limited data in humans preclude drawing unambiguous conclusions on its health-related benefits. From our analysis, we could not identify specific publications that provide a distinct change of direction of the ongoing scientific discourse. Moderate red wine consumption seems to bear the potential of being health promoting, whereas excessive alcohol consumption can induce liver cirrhosis and cancer.

Antioxidant activity and resveratrol content in wines the national origin

Wines are an important source of resveratrol and polyphenols, in this sense this work has focused on the determination of antioxidant activity and resveratrol content in wines of origin. The different wines analyzed exhibited strong antioxidant activity for the ABTS and DPPH tests, which are in the ranges of 2.123 to 25.097 [µmol/ml] and 2.348 to 17.138 [µmol/ml] for red wines respectively, while for white wines the ranges they are 0.793 to 2.604 [µmol/ml] and 0.419 to 3.07 [µmol/ml] respectively. Regarding the quantification and presence of trans-resveratrol, this was confirmed in most of the wines analyzed, with concentrations ranging between 0.77 and 3.25 [ppm] in red wines. As for white wines, these oscillate in the range of 0.18 to 0.69 [ppm]. Analyzing and comparing the results obtained in wines of origin, we observe that red wines have a good content of resveratrol and that in turn comparing results of other authors, we observe that the content of resveratrol in wines of origin is within the bibliographic range, both for red and white wines.

Highly sensitive molecular imprinted voltammetric sensor for resveratrol assay in wine via polyaniline/gold nanoparticles signal enhancement and polyacrylamide recognition

A highly sensitive molecular imprinted-based electrochemical sensor for resveratrol is described. Electrodeposition and electropolymerization techniques were successively used to prepare gold nanoparticles (AuNPs) and polyaniline (PANI) film on glassy carbon electrode. The as-formed porous PANI/AuNPs composite acted as a conducting network mediating electron transfer, and offered supporting matrix for anchoring the imprinted elements—polyacrylamide (PAM) that was chemically polymerized at the composite interface using acrylamide as functional monomer and resveratrol as template molecule in an amiable condition, thereby forming a molecular imprinted polymer (MIP) capable of specifically recognizing and electrochemically responding to resveratrol. The preparation conditions were carefully investigated aiming to obtain a high-performance MIP-based sensor for electrochemical sensing of resveratrol. Quantification was performed by differential pulse voltammetry in pH 4.0 phosphate buffer. The peak current was directly proportional to resveratrol concentration ranging from 1.0 μM to 200 μM, with detection limit of 87 nM. A variety of commonly coexisting ingredients such as ferulic acid, catechin, caffeic acid, vanillin, and protocatechin acid cannot produce detectable current signal in the given analytical condition, enabling the direct detection of resveratrol in wines without the requirement of sample pretreatment (e.g., chromatographic separation or solvent extraction).

The Beneficial Effects of Principal Polyphenols from Green Tea, Coffee, Wine, and Curry on Obesity.

Several epidemiological studies and clinical trials have reported the beneficial effects of green tea, coffee, wine, and curry on human health, with its anti-obesity, anti-cancer, anti-diabetic, and neuroprotective properties. These effects, which have been supported using cell-based and animal studies, are mainly attributed to epigallocatechin gallate found in green tea, chlorogenic acid in coffee, resveratrol in wine, and curcumin in curry. Polyphenols are proposed to function via various mechanisms, the most important of which is related to reactive oxygen species (ROS). These polyphenols exert conflicting dual actions as anti- and pro-oxidants. Their anti-oxidative actions help scavenge ROS and downregulate nuclear factor-κB to produce favorable anti-inflammatory effects. Meanwhile, pro-oxidant actions appear to promote ROS generation leading to the activation of 5′-AMP-activated protein kinase, which modulates different enzymes and factors with health beneficial roles. Currently, it remains unclear how these polyphenols exert either pro- or anti-oxidant effects. Similarly, several human studies showed no beneficial effects of these foods, and, by extension polyphenols, on obesity. These inconsistencies may be attributed to different confounding study factors. Thus, this review provides a state-of-the-art update on these foods and their principal polyphenol components, with an assumption that it prevents obesity.

Beneficial Effects of Epigallocatechin-3-O-Gallate, Chlorogenic Acid, Resveratrol, and Curcumin on Neurodegenerative Diseases.

Many observational and clinical studies have shown that consumption of diets rich in plant polyphenols have beneficial effects on various diseases such as cancer, obesity, diabetes, cardiovascular diseases, and neurodegenerative diseases (NDDs). Animal and cellular studies have indicated that these polyphenolic compounds contribute to such effects. The representative polyphenols are epigallocatechin-3-O-gallate in tea, chlorogenic acids in coffee, resveratrol in wine, and curcumin in curry. The results of human studies have suggested the beneficial effects of consumption of these foods on NDDs including Alzheimer’s and Parkinson’s diseases, and cellular animal experiments have provided molecular basis to indicate contribution of these representative polyphenols to these effects. This article provides updated information on the effects of these foods and their polyphenols on NDDs with discussions on mechanistic aspects of their actions mainly based on the findings derived from basic experiments.

Novel nanofibrous sorbents for the extraction and determination of resveratrol in wine

On-line SPE HPLC method using nanofibrous sorbents for the extraction and determination of resveratrol in wine was developed and validated. Different types of nanofibrous and microfibrous polymers were tested and compared with commercial monolithic C18 sorbent. Polyamide and polyacrylonitrile nanofibers and composite materials composed of respective polycaprolactone and poly(vinylidene difluoride) nanofibers at microfibrous scaffold were included among tested materials. Two different polycaprolactone-based materials were prepared and their effect on the extraction properties studied. Alternatively, dopamine-coated polycaprolactone fibers were also used. Poly(vinylidene difluoride) nanofibers/polycaprolactone microfibers composite was found as the most effective sorbent and utilized for the method validation. Resveratrol in red wine was determined using our validated on-line SPE HPLC method.

Uticaj vrste klona prokupca i postupka vinifikacije na sadržaj rezveratrola u vinu

Uticaj vrste klona prokupca i postupka vinifikacije na sadržaj rezveratrola u vinu

Strategic Syntheses of Vine and Wine Resveratrol Derivatives to Explore their Effects on Cell Functions and Dysfunctions.

Trans-resveratrol, the most well-known polyphenolic stilbenoid, is found in grapes and accordingly in wine and it is considered to be beneficial for human health, especially towards the aging-linked cell alterations by providing numerous biological activities, such as anti-oxidant, antitumoral, antiviral, anti-inflammatory, neuroprotective, and platelet anti-aggregation properties. Although trans-resveratrol is a promising molecule, it cannot be considered as a drug, due to its weak bio-availability and fast metabolism. To overcome these weaknesses, several research teams have undertaken the synthesis of innovative trans-resveratrol derivatives, with the aim to increase its solubility in water and pharmacological activities towards cell targets. The aim of this review is to show the chronological evolution over the last 25 years of different strategies to develop more efficient trans-resveratrol derivatives towards organism physiology and, therefore, to enhance various pharmacological activities. While the literature on the development of new synthetic derivatives is impressive, this review will focus on selected strategies regarding the substitution of trans-resveratrol phenyl rings, first with hydroxy, methoxy, and halogen groups, and next with functionalized substituents. The effects on cell functions and dysfunctions of interesting resveratrol analogs will be addressed in this review.

Does resveratrol retain its antioxidative properties in wine? Redox behaviour of resveratrol in the presence of Cu(II) and tebuconazole

Resveratrol is antioxidant naturally occurring in wine grapes. It is thought to have a preventive biological activity against number of diseases. However, it has been recently shown that in the presence of metal ions, such as Cu2+, resveratrol forms oxidative radicals. Cu2+ is usually present in wine due to former usage of bluestone in vineyards. Fungicide tebuconazole has substituted bluestone and is presently one of the most widely used agrochemicals in wine industry; wine thus may contain traces of tebuconazole. Here, we study the ternary system of resveratrol, Cu2+, and tebuconazole experimentally and theoretically (using mass spectrometry, antioxidant capacity assay and quantum-chemical calculations) to model the redox behaviour of resveratrol in wine. We show that tebuconazole prevents formation of oxidative resveratrol radicals (induced by Cu2+ reaction with resveratrol) via preferential Cu2+ capture and protection of the binding sites of resveratrol. This positive effect of tebuconazole has not been observed before.

Mediterranean diet and colorectal cancer: A systematic review.

Colorectal cancer is the third most common cancer worldwide, especially in developed countries where an estimated 60% of all cases occur. There is evidence of a higher risk for CRC in Western society, where people tend to eat more red and processed meat than those living along the Mediterranean coast, who have a decreased overall cancer mortality, which is correlated to their eating habits, such as Mediterranean diet. The aim of this review was to evaluate the correlation between three components of the Mediterranean diet (olive oil, red wine, and tomatoes) and incidence and progression of colorectal cancer. As such, we conducted a literature search using keywords "colorectal cancer," "dietary pattern," "Mediterranean diet," "olive oil," "protective effects," "resveratrol," and "lycopene." Olive oil polyphenols, red wine resveratrol, and tomato lycopene showed several characteristics invitro that interfere with molecular cancer pathways. At the same time, many clinical studies have reported an association of these components with a reduction in cancer initiation and progression. More clinical studies are needed to identify the precise dose and administration of single agents or their combination to produce a coadjutant treatment to those already applied in chemoprevention and oncologic treatment.

Resveratrol wine polyphenol relaxes rat renal artery in diabetic rats: the role of smooth muscle voltage-sensitive potassium channels

Resveratrol wine polyphenol relaxes rat renal artery in diabetic rats: the role of smooth muscle voltage-sensitive potassium channels

Constitutive stilbene contents of grapevine cluster stems as potential source of resveratrol in wine

Ripe clusters of 8 Vitis vinifera L. varieties (Cabernet franc, Gewurztraminer, Marzemino, Merlot, Moscato, Pinot gris, Sauvignon, Tocai friulano) were analysed to determine the constitutional levels of trans - and cis -resveratrol, e-viniferin and pterostilbene. Grape stems were extracted by an hydroalcoholic solution, in order to simulate the resveratrol extraction from stems that might occur during alcoholic fermentation, due to the presence of little pieces of stems in the fermenting must. The average stem concentrations of constitutive trans -, cis -resveratrol and e-viniferin were 142, 0.30, and 70 mu g.g -1 FW, respectively; pterostilbene was not found. Varieties differed significantly in their stilbene content. The percentage of trans-resveratrol extracted from the stems by a hydroalcoholic solution varied from 2.5 % (Gewurztraminer) to 32.9 % (Marzemino), the contribution of the stems to the trans-resveratrol concentration of the hydroalcoholic solution being, on the average, 34 mu g.l -1 .

Elicitation and accumulation of stilbene phytoalexins in grapevine berries infected by Botrytis cinerea

At three developmental stages berries of field-grown Castor (interspecific crossing) and Huxelrebe ( V. vinifera L. crossing) were in vitro inoculated with two strains of Botrytis cinerea Pers. to investigate the response of berries to fungal infection With respect to the time course of phytoalexin (trans-resveratrol, e-viniferin and pterostilbene) accumulation and Visual disease symptoms. In infected berries the amounts of e-viniferin dominated over pterostilbene. The stilbene phytoalexin content decreased during berry development and sugar accumulation. Grape varieties reacted differently to B. cinerea strains with regard to stilbene response and Visual symptoms. Mechanical damage of the berry skin induced uninfected berries to synthesize low amounts of phytoalexins. It can be assumed that after extraction and degradation e-viniferin of mature berries is a source of resveratrol in wine.

Enrichment of Resveratrol in Wine through a New Vinification Procedure

Enrichment of Resveratrol in Wine through a New Vinification Procedure

An integrated carbon entrapped molecularly imprinted polymer (MIP) electrode for voltammetric detection of resveratrol in wine

Depiction of a voltammetric MIP sensor for resveratrol analysis in wine.

Effect of Soy Bean Isoflavon on Lipid Accumulation in 3T3-L1 Adipocytes

Several nutrition and food ingredients are supposed to have beneficial effects, but precise cell biological mechanism has not been elucidated. Among food ingredients, polyphenols such as soy bean isoflavon genistein and wine resveratrol have been reported to have effects on lipid metabolism and cardiovacular diseases (1). In order to elucidate the effect of genistein on obesity, we cultured adipocyte and observed of genisten to lipid accumulation in cells. Triglyceride accumulation was suppressed by genistein when it was added at the time of differentiation but not when added after differentiation. Genistein is considered to suppress lipid accumulation by suppressing the differtiation of adipocytes.

New E-miyabenol isomer isolated from grapevine cane using centrifugal partition chromatography guided by mass spectrometry

Stilbenoids have received increasing attention over the last two decades since the discovery of resveratrol in wine. With an ever-growing rhythm, a multitude of biological activities of naturally occurring stilbenes are being reported. In this work, we investigated minor stilbenoid compounds from Vitis vinifera stalks. The compounds were purified by means of centrifugal partition chromatography (CPC), a countercurrent-separation technique. Electrospray ionization–ion trap mass spectrometry (ESI–IT-MS) after optimization proved to be extremely efficient for the detection of these new molecules, providing both structural information for structure elucidation and a means to achieve identification even with minute amounts. Here a new stereoisomer of E-miyabenol C, E-cis-cis-miyabenol C (2), along with the already reported E-trans-cis-miyabenol C (1) and E-cis-trans-miyabenol C (3), was purified from a complex Vitis vinifera cane extract, using adapted solvent systems K and L from the ‘Arizona’ solvent system range, without the need for any solid support. Moreover, compounds 1–3 showed an inhibitory activity on α-synuclein filament formation.

Viniphenol A, a Complex Resveratrol Hexamer from Vitis vinifera Stalks: Structural Elucidation and Protective Effects against Amyloid-β-Induced Toxicity in PC12 Cells

Stilbenes have received much attention during the last two decades following the discovery of resveratrol in wine. Since then, there have been a growing number of papers reporting various biological activities of naturally occurring stilbenes. The aim of this study was to determine new minor stilbenes from Vitis vinifera stalks. Purification of these compounds was achieved by means of centrifugal partition chromatography, a versatile separation technique that does not require a solid stationary phase. Viniphenol A (1), a new resveratrol hexamer, was isolated along with five oligostilbenoids identified in V. vinifera for the first time, ampelopsin C, davidiol A, leachianol F, leachianol G, and E-maackin, a dimer with an unusual dioxane moiety, and 14 known hydroxystilbenes. The structure and stereochemistry of viniphenol A were determined on the basis of spectroscopic data analysis and molecular modeling under NMR constraints. Viniphenol A showed protective effects against amyloid-β-induced toxicity in PC12 cell cultures.

Can resveratrol in wine protect against the carcinogenicity of ethanol? A probabilistic dose‐response assessment

Resveratrol, which may occur in wine, was suggested to act as a chemopreventive agent against the carcinogenic effects of ethanol. The assumption was based on data from experimental animals, which have shown that resveratrol above certain thresholds may reduce the incidence of tumours in several of the alcohol-related cancer sites (colon, liver and female breast). Using a probabilistic Monte Carlo type methodology, we estimated daily intake based on chemical analysis of resveratrol (n = 672) and ethanol (n = 867). Benchmark dose (BMD)-response modelling was conducted for resveratrol based on eight animal experiments, whereas BMD data for ethanol were taken from the literature. The margin of exposure (MOE) was calculated for both substances as an indicator if the intake may reach effective dosages. For intake of one 100-mL glass of wine, the average MOE was found to be 4.1 for ethanol and 459,937 for resveratrol. In the best-case scenario for resveratrol (e.g., very high contents and assuming a low effective dosage), the minimum MOE would be 111, which means that 111 glasses of wine need to be consumed daily to reach the BMD. The MOE ratio between resveratrol and ethanol is 166,128 on average, meaning that per glass of wine, ethanol is more than 100,000 times more potent than resveratrol. As resveratrol intake may not optimally reach the effective dosage, our study excludes a preventive effect of this substance on alcohol-related cancer. Commercial information about cancer-preventive or -protective effects of resveratrol in wine is misleading and must be prohibited.

Bioactive Polyphenols from Grapes and Wine Emphasized with Resveratrol

Grape polyphenols are abundant. They play essential roles in the plant's life, particularly in defence mechanisms. Moreover, the grape, fresh or dried, is a widely consumed fruit by humans, as are its by-products, grape juice and wine. They also contain vast and highly varied quantities of polyphenols. Like other phytophenols, grape and wine resveratrol is considered a protective micronutrient. Resveratrol is a well known antioxidant, for example, a protector of low-density lipoproteins against oxidation. Its applications are therefore highly varied. Research supports the idea that wine consumed regularly, without excess, is a natural biological product possesses preventive properties, and not only well-known properties against vascular diseases (illustrated by the so-called French paradox). At least in experimental models so far, resveratrol prevents infections, inflammation, neurodegenerative diseases, and cancer. This review addresses whether the pro-longevity properties of resveratrol are preserved in the human species. If such is the case, it will be possible to imagine new ways of eating based on natural foods, with or without supplements, based on resveratrol. On the other hand, studies such as ours are investigating the synergies between resveratrol and some of the many polyphenols found in wine. These studies should fill in the gaps between the study of a molecule tested in isolation or in a binary system (e.g., with alcohol) and this same molecule in its biological context.